since you said you don't know anything about it then I would run a belarc to get all the info about the pc and a SIW, plus you will want to run a secunia scan to see what needs updating on it and do those asap. Belarc Advisor SIW those are good to print so that you have all the info handy should you need it. Secunia Online Software Inspector (OSI) I forgot to mention adding spywareblaster to your security list, just install, update then once a week open it hit update then click the enable all protection so the shield turns green. SpywareBlaster be sure you get the free version when you go to the download link just continue with the one you started with do not move to the trial of the pay version.

Firstly........ Non-stick cookware is NOT made for cooking at high temperatures. If you cook at high temperatures, your non-stick will decay and age a lot faster than it normally would. Secondly....... There is a HUGE difference between Teflon COATING and BONDED Teflon. Teflon coating is SPRAYED ON to the metal and will chip, bubble, and peel off eventually, even with correct usage and care. BONDED Teflon is actually bonded to the metal, like what Calphalon and Analon does. Which is why it lasts "forever". I've had some Calphalon pans for almost 20 years now, and I've just recently had to replace one of the pans because the Teflon became too worn down, as this was my favorite pan to use. All of my other pans are still perfectly fine to use. Even the ones I've used at high temperatures. You NEVER want to get anything with SPRAYED on Teflon, you want to get BONDED Teflon, as it will last a long time. The sprayed on stuff can flake off in your food too, which is not something you want. As for Cooks Essentials, I got their double bread maker some years ago, and it's still being used today. I am shocked that I've never had any problems with it, it's been a very good piece of equipment. But recently, I used only one side to make a loaf of bread and I forgot to put the emtpy bread tin in the side not being used, and the heat melted and frosted the clear window on the top of the lid. I looked online and the only replacement parts I could find were the paddles, belts, and bread tins. There weren't any parts for the lids, or even replacement lids themselves. I've contacted QVC to see if they have a parts location for the appliances the don't sell anymore, but I have yet to hear back from them. Apparently QVC uses different third party manufacturers to make their different products. I would like to know who made their bread makers so I can contact them and find out if I can get a replacement window for my machine lid. Does anybody know who made their bread makers?

Your other thread indicates you have nothing showing for Trend Micro when looking in the 'Program Files' using Windows Explorer. Is that right? If that is the case it would be very unlikely there are remnants running or causing issues. Did you do as you suggested in your original post here and try to remove and re-install MS Essentials? What happened?

Oh, I always forget to take a picture of the final product. Here's a reprise: The recipe is adapted from "The Roasted Vegetable" by Andrea Chesman. (I will give you the recipe as I made it, which is somewhat different from the original, so hopefully I'm not infringing on any copyright laws.) Curried Roasted Squash Soup -Many various sized winter squash, ~ 4 pounds total, halved and seeded -2 T peanut oil -1 T curry powder -1 T peeled and minced fresh ginger -1 t cumin seeds -4 garlic cloves, minced -1.5 cups vegetable stock -1.5 cups unsweetened coconut milk -2 T fresh lime juice -Salt and freshly ground black pepper 1. Preheat oven to 400 degrees. 2. Place squash flesh side down in baking dish and roast for 40-60 minutes, or until squash is completely tender. Let cool. 3. Heat oil in small skillet over medium low heat. Add curry, ginger, and cumin seeds and simmer until fragrant, ~3'. Add garlic and simmer ~2' more, or until garlic just begins to color. Remove from heat. 4. Scoop flesh from squash. Combine half of the squash in a food processor with half the spices and half the broth. Process until smooth. Transfer to large pot. Repeat with remaining squash, spices, and broth. Add coconut milk, lime juice, and salt and pepper to taste. 5. Reheat over medium heat until hot, stirring frequently. Adjust for seasonings, adding more salt, pepper, and lime juice as needed. Just before serving, stir in cilantro. Note: I used a bunch of different winter squash I had on hand, left over from fall harvest from our garden. I wanted to use them up, and I also wanted to make something where i already had the ingredients so I wouldn't have to go to the grocery store. Luckily it worked out well.